Use a medium skillet coated with nonstick cooking spray, and cook the shrimp until it is done.

Drain shrimp and mix with the chili powder and cumin; spread the black bean dip to cover the bottom of a 10-inch platter.

Using a small bowl, mix together the cream cheese, sour cream, and taco seasoning mix until it is creamy and carefully spread the cream cheese mixture over the bean layer. Cover with the chunky salsa. Sprinkle with the cooked shrimp, green onions, and shredded cheese, and refrigerate until serving time.

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